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Peter Reinhart's Artisan Breads Every Day ─ Fast and Easy Recipes for World-class Breads
- ISBN13：9781580089982
- 出版社：Ten Speed Pr
- 作者：Peter Reinhart; Leo Gong (PHT)
- 裝訂／頁數：精裝／216頁
- 規格：26.7cm*21.6cm*2.5cm (高/寬/厚)
- 出版日：2009/10/27
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Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.
Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.
America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes ‧ 50% and 100% Whole Wheat Sandwich Loaves ‧ Soft and Crusty Cheese Bread ‧ English Muffins ‧ Cinnamon Buns ‧ Panettone ‧ Hoagie Rolls ‧ Chocolate Cinnamon Babka ‧ Fruit-Filled Thumbprint Rolls ‧ Danish ‧ Best-Ever Biscuits
Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.
America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes ‧ 50% and 100% Whole Wheat Sandwich Loaves ‧ Soft and Crusty Cheese Bread ‧ English Muffins ‧ Cinnamon Buns ‧ Panettone ‧ Hoagie Rolls ‧ Chocolate Cinnamon Babka ‧ Fruit-Filled Thumbprint Rolls ‧ Danish ‧ Best-Ever Biscuits
Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
作者簡介
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice, and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.
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